Make a crust by combining the flaked coconut, gingersnap crumbs and butter. Press into a 9″ pie pan. Bake crust in a preheated 350° F oven for 15-20 minutes. When done shell should be golden brown. Remove pie crust from oven and allow to cool thoroughly.

Drain the crushed pineapple, reserving syrup.

Combine reserved syrup with unflavored gelatin and mint. Bring to a boil, stirring to dissolve gelatin. Strain and remove mint.

Slowly beat pineapple sherbet with gelatin with a rotary mixer. The frozen sherbet will melt and blend at the same time, chilling the gelatin so that the gelatin will begin to thicken.

Fold in the crushed pineapple. It may be necessary to refrigerate this mixture until the pineapple stays suspended. Pour mixture into the prepared pie shell.

The Raspberry Layer
Meanwhile, mix raspberries and pineapple in a blender along with lemon concentrate (or puree in a food mill). Strain to remove seeds and freeze until partially frozen. Then place in a chilled bowl and beat lightly. Spoon over the orange layer and refreeze.

The Flavor Layer
Mix almond and rum flavoring along with cherries and nuts with the other quart of vanilla ice cream. Pour this over the raspberry layer and freeze overnight.

Dissolve jello in the hot water and chill until syrupy. Beat the milk which has been chilled for several hours until it forms stiff peaks. Beat the syrupy jello until foamy, then beat it into the milk. Cream the cheese with the sugar and vanilla. Fold into the beaten milk. Fold in the crushed pineapple. Crush crackers fine, add powdered sugar, then melted margarine. Sprinkle half of crumbs in a large rectangular pan. Pour in the cake mixture and top with remaining crumbs. Chill at least 4 hours. Recipe makes 12 servings of Pineapple Cheesecake.